Then, make a candy topping: Mix together 1 C. sugar 1/3 C. water, 1/4 C light corn syrup and a few drops of red food coloring (or more if you want it deeper red). Heat over a simmer for more than 20 minutes until nice and bubbly and the candy is at a hard cracking stage, or 150C.

THAT’S HOT….

so be careful! Then with tongs, plunge the cakes into the syrup and quickly move to a nearby pan to cool. Accept that you will burn yourself and that you’ll eat candy that drizzles and hardens in the pan.

I stuck my proud creations on skewers in styrofoam layered on the bottom of napkin covered oatmeal cans. A lovely presentation that just goes to show that I AM getting better, don’t you think?

And popping on in your mouth was delightful, the gooey apple giving way to a crunchy covering.

Candied Apple Cupcakes

Breaking off the candy toppings and crunching and munching on them was super fun!